According to a study by Rush University in Chicago, eating spinach, kale and other leafy vegetables could prevent the progression of dementia. Consuming a diet rich in these vegetables may also help slow the progression of diseases like Alzheimer’s.
Memory loss or cognitive skills is one of the greatest fears of aging. Kevin Seawright hopes he doesn’t go through that, and the same can be said for his former Baltimore City Community College co-workers. Given that the degradation of cognitive ability is central to diseases like Alzheimer’s or other dementias, increasing consumption of green leafy vegetables may offer a simple, inexpensive and noninvasive way of protecting the brain.
In a study of 950 adults older, over the course of five years, with a mean age of 81 year old, the study found that those eating more leafy green vegetables had a lower development of dementia.
Those who ate just one to two servings of these foods a day had the mental ability of about 11 years younger, than those who did not eat anything.
Among the compounds most help in maintaining a healthy mind are vitamin K, lutein, folic acid and beta-carotene.
Vegetables in the study, among which are spinach, kale, collards and mustard greens, are the biggest sources of vitamin K, whose consumption is recommended.